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Potash Farms Green Walnuts

21st July 2021

Green Walnuts now available from Potash Farm - and how to Pickle them!

Potash Farm is situated at the southern end of the St Mary's Platt. The Potash Farm Plantation extends to about 6 acres and is likely to have been planted in about 1900. The plantation has been beautifully restored over the last five years and now contains about 500 original trees and 500 newly planted trees.

The main crop is the Kentish Cobnut but at this time of year it’s all about walnuts! Green walnuts are a real seasonal treat and only available for a short time in July so don’t delay!

Pickled green walnuts are made from the unripe fruit and must be prepared before the shell has formed. In some English circles they are known as the King of Pickles. Pickled walnuts are excellent with all cold meats and cheeses.

A standard order of 1kg on average is about 25-30 nuts.

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Here is our favourite pickling recipe – check out our website for more recipes – Walnut Liqueur and Walnut Ketchup anyone?

PICKLED WALNUTS RECIPE

Recipe from 'Cooking With Walnuts' by Ann Olley

What You Need:

• 4 oz/110g cooking salt

• 1 lb/450g green walnuts

• 3pts/1.8 litres red wine vinegar (or half vinegar and half inexpensive port)

• 1 oz/25g fresh ginger, sliced

• 1 oz/25g allspice berries

• 2 tablespoons malt

• 1 tablespoon white sugar

Method (3 weeks):

1. To make pickled green walnuts worthwhile it is usual to use at least 3lbs/1.35kg of walnuts. These must be picked green from the tree before any inner shell has begun to form. To test the nut, cut a small slice from the blossom end. There should be no sign of brown ring denoting the shell forming. How many jars you produce will depend on the size and also the shape of the nuts. Different varieties of tree will produce nuts of varying size and shape. Recipes can be adapted to suit your taste as some people prefer a sweeter liquid mix than others.

2. Make a brine from 2oz/50g salt dissolved in 1pt/600ml water.

3. Put the nuts in a large glass or stainless-steel bowl and cover with the brine. Leave in the brine for a week but stir daily.

4. Drain the liquid away and repeat for another week in brine made with the remaining salt.

5. Drain and rinse the nuts and expose to the air until they are black all over, which may take a week or more.

6. Steam the nuts for six minutes then cool.

7. Pack into clean, dry jars, preferably with wide necks.

8. Into a saucepan put the vinegar, port if used, sliced ginger, allspice, malt and sugar.

9. Boil the mixture for ten minutes and pour over the nuts

Agitate the jars to expel any air bubbles and leave to cool. Cover with vinegar proof lids and store in a cool, dark place for three months before using.

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